A twist on the traditional oven-baked pork and potato – Here’s our slow-cooked fresh local pork shoulder served with mouth-watering cream cheese baked potatoes
A twist on the traditional oven-baked pork and potato - Here's our slow-cooked fresh local pork shoulder served with mouth-watering cream cheese baked potato In a bowl add the onion, garlic, made for meat sauce, apple cider vinegar, brown sugar, yellow mustard, Worcestershire sauce, chili powder, thyme and chicken broth. Pour the vegetable oil into the bottom of a slow cooker Place the pork shoulder into the slow cooker; Cover with the sauce mixture Put the lid on and cook on High for 6 hours. FOR THE CREAM CHEESE POTATO Peel and slice the potatoes Boil for 15-20 minutes until tender Fry the pancetta in oil until crispy and golden. Place on a kitchen towel to absorb the oil In a bowl add the cream cheese and fold in the pancetta - Mix well Layer half of the potatoes in a baking dish Spread half of the cheese mixture over the potatoes. Top with shredded cheddar and shredded four cheese Repeat with another layer as above Bake for 10 minutes at 195C or until the cheese has melted.Spalla tal-Majjal - Pulled Pork with Cream Cheese Potato
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